You Are The Icing On The Cake
Hello, friends, how is your weekend going so far? Mine is going well. Got up very early today to attend my granddaughter, Katelyn's Holy Communion. She looked so beautiful in her dress and veil. Tuesday, May 8th, I will announce to the world that my new granddaughter came into this world. I can't wait to meet the little person that I already love so much.
Not too long ago, I read that most people who follow blogs, do so to read the post and it's never about the recipe. I think it should be a combination of both. I would like to think that you are interested in my recipes. It's a hard job to try out recipes, photograph the dish, and finalizing the objective, which is to bring it out to you. One has to love the process too much and I really do love it. This is never a burden for me, and the fact that I am sharing it all with you is what makes it more special than anything. You, my friends, are the icing on the cake.
These pecan bars are extra especial. So good that I wouldn't be surprised if you hide them under the mattress for a midnight snack.
Pecan Bars
Ingredients: Yield: 24 bars
3 1/2 cups pecans, chopped
2 cups all purpose flour
2/3 cup powdered sugar
3/4 cup unsalted butter, cubed
1/2 cup firmly packed brown sugar
1/2 cup honey
2/3 cup unsalted butter
3 tablespoons whipping cream
Preheat oven to 350 degrees.
Line bottom and sides of a 13 x 9 inch baking pan with heavy duty aluminum foil, allowing 3 inches to extend over sides. Lightly grease foil.
Bake pecans in a separate shallow pan for about 8 minutes until fragrant, stirring half way through.
Pulse flour, powdered sugar, and 3/4 cup butter in food processor until it resembles coarse meal, about 6 pulses. Press this mixture on bottom and sides of prepared pan.
Bake for 20 minutes or until edges are lightly brown.
Bring sugar and next three ingredients to a boil in a saucepan, over medium high heat. Stir in toasted pecans, and spoon hot filling into prepared crust.
Bake at 350 degrees for 30 minutes or until golden. Cool completely on cooling rack. Lift bars with foil. Transfer to cutting board and cut into bars.
Great with tea or without tea!
Not too long ago, I read that most people who follow blogs, do so to read the post and it's never about the recipe. I think it should be a combination of both. I would like to think that you are interested in my recipes. It's a hard job to try out recipes, photograph the dish, and finalizing the objective, which is to bring it out to you. One has to love the process too much and I really do love it. This is never a burden for me, and the fact that I am sharing it all with you is what makes it more special than anything. You, my friends, are the icing on the cake.
These pecan bars are extra especial. So good that I wouldn't be surprised if you hide them under the mattress for a midnight snack.
Pecan Bars
Ingredients: Yield: 24 bars
3 1/2 cups pecans, chopped
2 cups all purpose flour
2/3 cup powdered sugar
3/4 cup unsalted butter, cubed
1/2 cup firmly packed brown sugar
1/2 cup honey
2/3 cup unsalted butter
3 tablespoons whipping cream
Preheat oven to 350 degrees.
Line bottom and sides of a 13 x 9 inch baking pan with heavy duty aluminum foil, allowing 3 inches to extend over sides. Lightly grease foil.
Bake pecans in a separate shallow pan for about 8 minutes until fragrant, stirring half way through.
Pulse flour, powdered sugar, and 3/4 cup butter in food processor until it resembles coarse meal, about 6 pulses. Press this mixture on bottom and sides of prepared pan.
Bake for 20 minutes or until edges are lightly brown.
Bring sugar and next three ingredients to a boil in a saucepan, over medium high heat. Stir in toasted pecans, and spoon hot filling into prepared crust.
Bake at 350 degrees for 30 minutes or until golden. Cool completely on cooling rack. Lift bars with foil. Transfer to cutting board and cut into bars.
Great with tea or without tea!
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